YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak strips seasoned with aromatic cumin and garlic, folded into a crisp whole wheat tortilla with melted cheese and creamy guacamole.
INGREDIENTS
5 oz Flank steak
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.5 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.13 whole Avocado
1 tsp Lime juice
1 tbsp Fresh cilantro
2 tbsp Red onion
PREPARATION
Pat the flank steak dry and season both sides evenly with the sea salt, black pepper, ground cumin, and garlic powder.
Heat the olive oil in a heavy skillet over medium-high heat until shimmering.
Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes before slicing into thin strips against the grain.
In a small bowl, mash the avocado with lime juice, finely diced red onion, and chopped cilantro until creamy to create the guacamole.
Wipe out the skillet and return to medium heat; place the tortilla in the pan and sprinkle the Monterey Jack cheese over one half.
Layer the sliced steak over the cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.